Peanut Butter Banana Cake With Chocolate Chips And Streusel

Peanut Butter Banana Cake With Chocolate Chips And Streusel

Peanut Butter Banana Cake With Chocolate Chips And Streusel

Have I mentioned lately how much I adore all of you? Well, if nothing else gives it away, this post should. I have made absolutely NO secret of my distaste for peanut butter πŸ˜› I think I burned out on it as a kid cause I just don’t much like it now. I do however love weird flavored ones, like Jifs smores one or a few flavors from Peanut Butter & Co. And I even get a craving for a PB&J like twice a year. But do I have the love for it that I hear many people talk of? Do I have a spoon permanently stuck in a jar of Skippy? Do I make recipes and then rhapsodize over the intense flavor of peanut butter? Do I make plans for a secret wedding and honeymoon in the Bahamas with a jar of Kroger brand? Ok, so maybe I haven’t really heard of anyone doing that, but give it time… give it time. I have a few peanut butter loving friends who are single.

But I realized I was being unfair to you, my faithful readers, my glorious compadres, my pals, my besties, my… sorry. I’ll stop now. Many of you like peanut butter. I have no idea why, but nonetheless, you do. πŸ˜€ And I love you in spite of this fatal flaw. So this is for you… and you.. and you. Out of my love for you, I suffered through the scent of baking peanut butter. I may now need intensive therapy (I’m pushing this, aren’t I?)

Moving on now… I adapted this from a cake in my Bon Appetit cookbook. I know the combo of banana, peanut butter and chocolate is popular, so I thought we’d go there.  According to my husband, who likes peanut butter (and I also keep him too, in spite of this fatal flaw), this isn’t a heavy peanut butter flavor. I tried a bit (SEE how much I love you?) and I disagree. I tasted peanut butter, banana and then there’s the chocolate chips. I like chocolate chips. πŸ˜€ This is a nice tender snack style cake, one of those that would go great at a church pot luck or t share with the neighbors. It has a nice texture thanks to the streusel.

You know the drill… πŸ˜€

Peanut Butter Banana Cake With Chocolate Chips And Streusel

  • 2 1/4 cups flour
  • 2 cups firmly packed dark brown sugar
  • 1 cup peanut butter (creamy)
  • 1/2 cup unsalted butter, room temp
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup mashed bananas (about 2 large)
  • 2 teaspoons vanilla extract
  • 1 teaspoon banana flavoring
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  •  1 12 ounce package chocolate chips
  1. Preheat oven to 350 degrees. Grease a 13×9 inch baking pan.
  2. In a large bowl, combine the flour, brown sugar, peanut butter and butter. Use a heavy spoon to mix well until it is blended and crumbly. Scoop out one cup of this mixture and set aside.
  3. Add the eggs, milk, mashed banana,baking powder, baking soda, vanilla and banana flavorings to the bowl. Beat on low speed with a hand mixer until moistened. Then increase the speed and beat until well blended, about 3 minutes, scraping bowl as needed. Stir in one cup of the chocolate chips. Pour batter into the prepared pan. Sprinkle with the reserved streusel, then with the remaining chocolate chips.
  4. Bake at 350 until a skewer inserted in the center comes out clean, about 30 to 35 minutes.
  5. Let cool in pan. Cut and serve. Store loosely covered at room temp.

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Fudgy Brownies With Mini Peanut Butter Cups

Fudgy Brownies With Mini Peanut Butter Cups

Fudgy Brownies With Mini Peanut Butter Cups

We all know I am NOT a fan of peanut butter. Well, to qualify again, not “normal” peanut butter. I do have a soft spot for Peanut Butter & Company’s Cinnamon Raisin Peanut Butter and Jifs new Salted Caramel Hazelnut is pretty amazing as peanut butter type spreads go. You’ll notice I did NOT say it was “to die for”. I believe I’ve mentioned before that that is one of those phrases that makes me want to gouge my eardrums out with a spoon. That one along with “EVOO” and “Sammy”. Damn you for your evil influence, Rachael Ray, damn you. But back on tangent, as much as it possible for me, no “to die for”…. I will only die for medium rare ribeyes and roasted brussel sprouts. I have my standards.

But every once in a while, cause I love you all so much (“I just cain’t quit you” πŸ˜› ), I have to make something peanut buttery for all of you. I realize how peculiar I am with my dislike of PB.  I realize how peculiar I am for many reasons and that that is but one of many, but lets not go there.

I was actually pleasantly surprised with these. Yes, they have a strong peanut buttery taste so those of you into that will love that aspect, but they are also fudgy/chewy enough and of course, chocolatey enough, that even I enjoyed them. They have a perfect, shiny crackly top crust, which I personally love. I found myself, after cutting off the edges, picking up stray bites here and there. Sooo chewy and yummy. πŸ˜€ Oh yeah, just for good measure, I threw in a bag of Heath Chips, so that added yet another level of crunchy, salty/sweet goodness. You can thank me later. πŸ˜€

You know the drill… πŸ™‚

Fudgy Brownies With Mini Peanut Butter Cups

  • 1 cup (2 sticks) unsalted butter
  • 12 ounces semisweet chocolate
  • 1/2 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs, lightly beaten (use a large bowl)
  • 1 tablespoon vanilla extract
  • 1 1/4 cups sugar
  • 8 ounces mini peanut butter cups (I used Trader Joes Brand)
  • 1 bag (12 ounces) Heath Bar chips
  1. Preheat oven to 350 degrees. Grease an 11×7 glass pan (I used a standard Pyrex) or a 13×9 inch pan. If you use the 13×9, be more aware of your cooking time as these will cook quicker.
  2. Melt your butter in a medium pot over medium high heat. Add the chocolate, stir once, then remove the pot form the heat. Let it sit for five minutes then stir for about 2 minutes to finish melting the chips.
  3. Combine the flour, baking powder and salt in a small bowl and whisk to blend.
  4. Slowly pour the chocolate mixture over the beaten eggs, whisking the whole time. Add the sugar and vanilla extract and beat well.
  5. Pour in the flour and beat JUST until combined. Fold in the peanut butter cups and heath chips.
  6. Spoon into the prepared pan. bake at 350 for approximately 40 minutes or until the top is shiny, firm and crackly looking and inserting a skewer in the center shows only a few moist crumbs, not a loose or liquidy batter.
  7. Let cool in the pan on a rack until thoroughly cool before cutting. You cut them before this and you will get goop. Tasty goop, but goop nonetheless. If you have these room temp, they are creamier and silkier in texture. If you chill them, they take on more of a candylike fudge texture. try it both ways to see which you prefer. πŸ™‚

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Simple Doesn’t Always Mean Simplistic

Fudgy Brownies With Peanut Butter Mousse

I may have ranted mentioned before my irritation with people who are constantly talking about how they would never do this or never do that or “omg, how can you USE this when you cook?!” when it comes to cooking and ingredients. You know the ones I am talking about? The who claim that a preservative has never ever passed their lips, that everything they cook with, feed their family and/or eat is organic, humanely raised, home made down to growing the ingredients themselves, even the wheat. And God forbid they were to ever eat something made with a prepackaged mix. Mind you, these are also the same people who, were a world crisis to happen, would be the first to uphold all of Darwins theories about survival of the fittest because they are too entrenched in one way of cooking and eating. Though, mind you, I am personally convinced that 98% of them frequently hide in their closets and eat Hershey bar or Little Debbie snack cakes, but I’ll admit that I may be projecting a bit there πŸ˜› The other 2 percent just scare me.

But the people who supposedly live by this credo would be missing out when it comes to these brownies. Why? because they are made with *GASPS LOUDLY* a boxed mix. The recipe comes from one of those Pillsbury monthly books. I used to buy them all the time and I have had this one for over 20 years. I’m not even sure they make these cookbooks anymore actually which is a shame because they helped me a LOT in my early years of cooking for a family.

When I first decided to use this recipe, I considered improvising and using a homemade brownie recipe for the base of these. It was a case of wanting to look good and not wanting readers or other bloggers to roll their eyes at me. But then I remembered that when I MADE this blog, one of the things I promised myself and any readers I would get in the future was that I would NOT be someone full of pretense. I would blog the way I cooked. And while I rarely use boxed brownie mix, it has been known to be made in my household. It’s easy, they taste good, it’s a good way to get kids into cooking and it’s quick.

Many of you know that I’m not a peanut butter fan for the most part. But every once in a while I still use it because my family enjoys it. And I have to admit… I really really like these. The brownie is nice and chewy and the creamy topping is rich with a slight tang from the cream cheese. Add in the ganache topping and I would happily wager that they could convert many a boxed mix hater (and peanut butter hater like me). There is nothing about these that screams “boxed mix”. They are also pretty darn attractive and would make a good addition to any cookie tray, be it for the holidays or a Summer bbq… whatever. So go on… go buy a box of brownie mix. G’wan.

Fudgy Brownies With A Creamy Peanut Butter Mousse

  • One box brownie mix, batter prepared according to directions (or make homemade if the spirit moves you)
  • 1 package peanut butter chips, 1/2 cup reserved
  • 3 cups powdered sugar
  • 1/2 cup creamy peanut butter
  • 1/4 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 3 tablespoons milk or cream
  • 6 ounces semi sweet chocolate chips
  • 3/4 cup cream
  1. Preheat oven to 350 degrees. Butter a 13×9 baking pan. Line it with parchment paper then butter the bottom only of the paper. Trust me… use the paper. it’s not expensive and it will be nearly impossibly to get the brownies out neatly otherwise.
  2. Prepare brownie mix according to package directions, stirring the peanut butter chips into the batter (not the reserved 1/2 cup)
  3. Bake according to box directions, using the lowest cookie times so the brownies are fudgy and not hard. (I’m not putting specific times here because different brands may call for different times)
  4. Cool in pan set on wire rack until completely cooled.
  5. When cool, make the mousse. In a large bowl, combine the peanut butter, the butter and the cream cheese. Mix until smooth and creamy. Slowly add in the powdered sugar. beat until you have a spreadable creamy mixture. Eat a few spoonfuls hehe.
  6. Spread the mousse mixture over the top of the brownies.
  7. Refrigerate while you make the ganache.
  8. To make the ganache,  put the semi sweet chocolate in a small bowl. Scald your cream then pour it over the chips. Let it sit for about 3 minutes or so then stir. the heat should have melted the chips quite nicely. Stir until smooth and shiny.
  9. Let the ganache come to room temp. Do NOT pour over the mousse when warm or you’ll melt the mousse.
  10. When it’s at room temp, slowly pour the ganache over the peanut butter mousse. Use it all. When it’s poured, refrigerate the pan to let the ganache set up.
  11. When chilled, cut into squares… or circles… or hexagons if that makes you happy.

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You Got Your Chocolate In My Peanut Butter!

Anybody else remember those extremely silly commercials from back in the day? You have one person walking somewhere with a jar of PB (like the person who posted the video asked, who walks around munching from a jar of peanut butter?) and another walking around with a chocolate bar. They crash, the foods collide and junk food magic is created, aka Reeses Cups.



I’ve mentioned before that I’m not a huge peanut butter fan. I would go hungry before eating peanut butter cookies (I can’t even handle the smell of them cooking lol), I tend to omit the peanuts or PB in any recipes needing it and I eat a PB&J sandwich maybe twice a year. I DO however like Reeses Cups (and cinnamon raisin peanut butter but that’s a different post). They may be peanut butter but the taste is different. So when I saw the following recipe here on Big Red Kitchen , I knew I had to try it. Especially since I knew that in my family, it would be a hit. One of my sons is about like me when it comes to PB but the rest of them like it and my daughter in law would kill someone to swipe this from them Love you Tiffy!) πŸ˜› .

As for those I know in the blogger community, Erin ,
Peabody and Lindsey , this is for you ladies who if I remember correctly are peanut butter fans. I know I am remembering correctly that Peabody shares my love for a certain brands cinnamon raisin peanut butter πŸ™‚

The rest of you, if you like peanut butter or Reeses Cups, give this a try. It tastes amazingly similar to a pb cup yet is more fun somehow with the big chunks (ok, that’s just cause I’m a pig) and homey look of it. This is exceedingly simple to make…and way too easy to eat. πŸ˜› The only thing I really changed from the original recipe was to use chocolate chips instead of candy coating because I don’t care for the somewhat fake flavor of coating.

Chocolate Peanut Butter Bark

  • 2 1/2 pounds candy coating (or chocolate chips. (I used half milk chocolate, half semi sweet.
  • 1 pound peanut butter  (I used a full 18 ounce jar. I was NOT about to try and measure out a pound. I just used it all.)
  • 2 cups powdered sugar
  • 1/2 cup unsalted butter, melted
  • 1 tsp vanilla extract
  1. Melt half the chocolate according to package directions.
  2. Spread it out to about 1/4 inch thickness on a lightly greased baking pan. The original called for parchment paper lined but over time (over 30 years of cooking. OMG, I’m freaking OLD!), I’ve learned what can go w/out the called for parchment and I  knew that since the chocolate would harden in the fridge and be able to be lifted off, it wouldn’t be needed.
  3. Set aside in the fridge.
  4. In a large bowl, combine the peanut butter, powdered sugar, butter and vanilla. Beat well. The mixture will be thick.
  5. Crumble this over the top of the first chocolate layer.
  6. Melt the remaining chocolate and pour it over the peanut butter layer. Spread it out making cutesy little swirls πŸ˜›
  7. Refrigerate this for at least a few hours or overnight until totally hardened.
  8. Break up in pieces.
  9. Store in the fridge.

I STILL Don’t Like Peanut Butter But…


My family does. I have kids still at home including a two year old who eats his weight in peanut butter on a weekly basis. To me, peanut butter is that stuff they put in Reeses Cups, Butterfingers and Nutter Butter Cookies. Oh, and a PB&J maybe two times a year. But I’ve never had the obsession with it that many people do. I have other obsessions thank you very much πŸ˜€ (cough cough Twinkies and Cheetos)

I have said that I will never make peanut butter cookies and I have stuck to that. They smell ick to me. But I still sometimes make treats with peanut butter for my husband and kids. And with Russ’s kids being here too, it seemed like a good time because I knew there would be no leftovers πŸ˜€

I am currently reading the King Arthur Whole Grain Cookbook (yes reading; not scanning; doesn’t everyone do that? πŸ˜› ) and they have a recipe in there for peanut butter chocolate chip waffles. I saw that and knew it would perfect for both my family and the peanut butter loving blog community. This also takes it into the Elvis realm with a banana topping. Now THAT I liked. With a spoon. In my mouth. by itself. YUM! The recipe didn’t call for the following but to up the “OMG” level for everyone I made a chocolate/peanut butter sauce to put on top also.

If you like waffles, or like peanut butter or like chocolate or like bananas, you will like this πŸ˜€ As they cooked the whole kitchen smelled like a peanut butter factory lol. The original recipe calls for spelt flour so feel free to sub that if you want. This is a long list of ingredients but very quickly put together.

Peanut Butter Chocolate Chip Waffles

With Banana Cream And

Peanut Butter/Fudge Topping

  • For the waffles-
  • 1 cup all purpose flour
  • 1 1/2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup crunchy peanut butter
  • 1/4 cup sugar
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup chocolate chips
  • For the banana cream-
  • 2 large bananas
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 1 cup heavy cream
  • For the Peanut Butter/Fudge Topping
  • 1/4 cup peanut butter
  • 1/2 cup hot fudge sauce
  1. Banana Cream- Mash the bananas in a small bowl with the sugar, cinnamon and lemon juice. In separate bowl, beat cream until stiff peaks form. Fold the banana mixture into into the heavy cream and refrigerate until the waffles are done.
  2. Waffles- Combine the flour, salt and baking powder in a small bowl. Set aside.
  3. Cream the peanut butter and sugar together until the peanut softens up. Pour in the melted butter.
  4. Add the eggs, one at a time and beat until well blended and mixture is smooth. Add the milk gradually. The mixture will be very soupy.
  5. Add the flour all at once and stir just until combined. Fold in the chocolate chips.  Set aside to rest for at least ten minutes while you preheat your waffle iron and make the fudge sauce.
  6. Peanut Butter/Fudge Sauce-
  7. Mix the peanut butter and hot fudge sauce in a small bowl. Microwave for 30 seconds. Stir well. Microwave again until mixture is smooth.
  8. Pour about 1/3 to 1/2 cup waffle batter (depends on the size of your iron; mine took close to half a cup) in the waffle iron and cook waffles until are golden brown. Top with some of the banana cream and peanut butter fudge sauce. This will make about 5 waffles.